NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

0.5 tbsp Olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Broccoli florets

1 medium Carrot

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together half of the olive oil with the minced garlic, dried rosemary, thyme, sea salt, and black pepper.

• 3

  Pat the pork tenderloin dry with paper towels and rub the garlic-herb mixture evenly over all sides of the meat.

• 4

  Place the broccoli florets and sliced carrots on the baking sheet, drizzle with the remaining olive oil and a pinch of salt, and toss to coat.

• 5

  Arrange the vegetables around the edges of the pan and place the seasoned pork tenderloin in the center.

• 6

  Roast for 20 to 25 minutes or until the internal temperature of the pork reaches 145°F and the vegetables are tender and slightly charred.

• 7

  Remove from the oven and let the pork rest on a cutting board for 5 minutes before slicing into medallions and serving with the roasted vegetables.